Agar Agar Recipes

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Israeli Couscous and Lentil Salad with Roasted Red Bell Pepper Gelee Recipe

I think Israeli couscous and lentils are a great combination. Lentils are often eaten with rice, and couscous is really just a grain shaped semolina pasta, so it's a perfect replacement.  

I added a roasted red bell pepper gelée for texture and flavor. It is basically a red bell pepper and walnut caviar, un caviar de poivrons aux noix in French, that I mixed with a little agar so it would hold its shape when I stack the layer of lentils, bell pepper and israeli couscous in a circle cutter for a nice appealing presentation.


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Rose Panna Cotta with Grenadine Syrup and Crunchy French Pralines  Recipe

Panna cotta is a very easy recipe. It is as versatile as crème brulée or pot de crème. The base is just a dairy with a gelling agent like agar or gelatin. You can create your own signature version by adding your own twist to it. You can use different flavors like rose, strawberry, pandan, peppermint, mocha or any other savory flavor that you can imagine. It is a true culinary chameleon.  


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Savory Goat Cheese Panna Cotta with Beluga Lentil Relish (Panna Cotta au Chevre et sa Macedoine de Legumes) Recipe

Panna cotta de chèvre frais et sa macédoine de légumes is a summery dish. It was such a sunny day today in the Bay Area, so I decided to make something refreshing and light.

In case you don't know, panna cotta is a firm jelly. It can be either be savory or sweet. Instead of using gelatin, I used agar for the vegetarians in the house. I paired the panna cottas with mixed vegetables and lentils to get a balanced meal with proteins, dairy and veggies.  

I served them in little verrines. Verrine is just a fancy word for glasses but they are the latest trend in French cooking. If you host a buffet-style dinner, it's the ideal way to run a stress free party as this dish can be prepared in advance.

savory panna cotta


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Egg-free Banana Mousse Recipe

Egg-free Banana Mousse

02.12.09 by Jackie

Most mousse recipes call for eggs, but my poor little 9-year-old sister-in-law is deathly allergic to them. I've come up with an egg-free mousse that has a slightly denser texture, but otherwise will satisfy your cravings. 

Bananas are in season so I decided to make an eggless banana mousse. I love bananas because they have no fat, cholesterol or sodium. Fruits, however, add more water content to a mousse than chocolate does, so you need to counteract that with another ingredient.  I used a sweet mascarpone base with the pureed bananas. If you are making an eggless chocolate mousse, there is no need to add the mascarpone cheese.


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Rau Cau (Coconut, Mocha, Pandan flavored Vietnamese Jello Cake) Recipe

Rau câu is a Vietnamese jello cake that is made out of agar agar, which is a seaweed by product similar to gelatin. It's made out of coconut milk, condensed milk and layers of your favorite flavorings like mocha, vanilla, coconut, banana, chocolate and durian (if you're adventurous!).. It has the same texture of pana cotta. 

It's a great alternative for vegetarians who do not want to use animal (usually pork) gelatin in desserts.


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